There’s nothing quite like settling down to an evening of fabulous tennis from Wimbledon, a cheeky glass of Sancerre and a pile of homemade sweet potato chips with a tangy tomato salsa for sustenance. And sustenance was certainly needed as we watched the mighty Rafael Nadal battling Gilles Muller late into the evening like a pair of mighty warriors. Luckily, I made plenty of chips as the match lasted more than 4 hours!
Homemade chips are cheaper, easier and tastier than bought ones and you get to decide exactly what goes into them – no additives, no preservatives, no nasties! Once you’ve tried them you won’t look back – they’re seriously moreish…
Sweet potato chips are our favourite but you can make chips in the same way with pretty much any veggies – beetroot is amazing too!
Scrub 2 sweet potatoes,then slice them thinly and evenly. The easiest way to get even slices is to use a mandolin food slicer or food processor. Don’t worry about peeling the sweet potatoes though, as their skin adds to the flavour and crunch of the chips, and it’s packed with fibre and nutrients.
Grab a large freezer bag and drop the slices of sweet potato into it, then add a couple of tablespoons of olive oil, a teaspoon of ground cumin and a teaspoon of smoked paprika. Hold onto the end of the bag and give it all an enthusiastic shake making sure all of the slices are well coated in oil and spices. (The teen rather enjoyed this bit.)
Spread the slices evenly over a couple of oiled baking trays and bake for approx 10 minutes at 200 C. Turn the slices then bake for a further 10 minutes, or until golden and starting to crisp up.
While the crisps are baking, finely chop an onion, 2 cloves of garlic and 1 jalapeno and fry in a dash of oil until translucent. Add a 15 ox tin of good chopped plum tomatoes and a teaspoon of paprika and simmer away until the chips are cooked.
Remove the chips from the oven and blot with kitchen towel to remove excess oil. Sprinkle with a little sea salt to taste.
Serve the tomato salsa in a jar/bowl surrounded by a pile of sweet potato chips. Enjoy!
- 2 sweet potatoes
- 3 tbsp olive oil
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 15 oz tin chopped plum tomatoes
- 1 finely chopped onion
- 1 jalapeno
- 2 cloves of garlic
- 1 tsp paprika
Preheat the oven to 200°C
Slice the sweet potato thinly and drop into a large freezer bag
Add the oil, cumin and paprika, grab the end of the bag and give it all a good old shake until the slices are well covered in the spice mix.
Add a pinch of good sea salt too if you like the tang of salt on your crisps
Spread the sweet potato slices evenly over a couple of oiled baking trays, and bake for 20 minutes, turning them over half-way through cooking.
While the crisps are baking, fry the onion and garlic in a little olive oil, until softened
Add the tinned tomatoes, paprika and jalapeno to the pan and simmer for 10 minutes, or until the salsa achieves the consistency you like
When the crisps are golden brown and turning crispy, take them out of the oven and blot each side with kitchen paper
Serve the salsa in a bowl surrounded by the sweet potato chips, garnished with torn basil leaves
Making this recipe? Please leave a comment to let me know and don’t forget to take a picture and tag it #coraliecooks on Instagram so I can see. I LOVE seeing what you come up with.
Cheers, foodie friends x